THIS is the money right here. The de-boned spring chicken (save for the wings) is soaked in buttermilk, oregano and thyme for at least 24 hours to infuse the meat with moisture and flavour, before being suited up in a batter of buttermilk, flour, garlic powder, onion powder and paprika. What's eventually plated up are lip-smacking chunks of tender, juicy chicken meat glistening beneath a perfectly crunchy crust. Even the house sauces aren't spared from chef Benjamin's creative flair - the ketchup is tweaked with tropical fruit for extra tang.